Searing Doesn't Seal in Juices: The Steak Myths Ruining Your Dinner

Gray, chewy, dry steak at home? Here's why restaurant steak tastes better and how to get that crust and juicy pink center yourself. The searing myth, the science of browning, dry brining, exact temperatures, resting, slicing, the best cuts, butter basting, the reverse sear and a quick pan sauce. 🥩 INGREDIENTS (2 people) • 2 steaks (ribeye, strip or sirloin), about 1 inch / 2.5 cm thick • Coarse salt and black pepper • High smoke point oil • Butter, garlic, thyme or rosemary Dry brine · hot pan · use a thermometer · rest · slice against the grain ⏱ CHAPTERS 0:00 Why restaurant steak is better 0:18 A little steak history 0:37 Myth 1: searing seals in juices 1:19 The science of the crust 1:43 Myth 2: room temperature steak 1:55 Myth 3: flip only once 2:08 Dry brining 2:38 Exact temperatures 3:09 Resting 3:20 How to slice 3:31 The best cuts 3:53 Tools 4:04 Ingredients 4:16 Cooking the steak 4:46 Butter basting 5:17 The reverse sear 5:35 Quick pan sauce 5:59 Sides 6:07 Leftovers 6:20 Fun facts 6:39 FAQ 7:25 Taste test What's your favorite steak cut? Tell me in the comments 👇 Subscribe to Cooking with Leo for more food stories and easy recipes. #steak #cookingtips #foodscience